Buttermilk Fried Chicken Recipe

Chicken pieces are marinated in a buttermilk brine before being double dredged and deep fried to crispy perfection.

Course Main Course

Cuisine American

Keyword buttermilk fried chicken

Prep Time 30

Cook Time 40

Buttermilk Marinade 2

Total Time 3 10

Servings

Calories 1078kcal

1 whole chicken cut into 8 pieces, 2 legs, 2 thighs, 4 breast quarters, and 2 wings
2 cups buttermilk
2 tablespoons kosher salt
2 teaspoons Tabasco sauce

Place the chicken in a Ziploc bag, then add the buttermilk, kosher salt, and Tabasco sauce. Seal and shake well to evenly combine the ingredients and coat the chicken. Refrigerate for at least 2 hours up to 24 hours.
Fill a 12-inch cast iron skillet with a tight-fitting lid with about 1½ inches oil and heat to 325°F. The oil should not come more than one-third of the way up the sides of the pot. Set a wire rack over a rimmed baking sheet. In a large bowl, whisk the flour, kosher salt, pepper, garlic powder, onion powder, and paprika and set aside.
Remove the chicken from the brine, shaking off most of the excess, and dredge in the seasoned flour then dredge in the flour a second time to form a double crust.
Place the chicken, bone side down, in the hot oil. The oil should be deep enough so it comes almost to the top of the chicken pieces and will drop to 265°F to 275°F. Cover the skillet and cook until the bottoms are golden brown and the top is beginning to cook, about 10 minutes. Remove the lid, flip the chicken, cover, and cook another 5 minutes. Remove the lid and fry uncovered until the skin is deeply browned and crisp, another 3 to 4 minutes. It will take a total of 17 to 20 minutes to cook, depending on the size of the chicken pieces.
Sprinkle with kosher salt while hot if desired. Transfer the fried pieces to the rack and rest for 5-10 minutes before serving.

You can replace the self-rising flour with 2 cups all-purpose flour + 1 teaspoon baking powder.